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“There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself. “

This morning is warmer than yesterday morning but still in the 50’s. We have sun and blue skies and a bit of a breeze. It’s a pretty morning. Lots for me to do today including laundry, sweeping the deck, doing some errands and painting a part of the fence.

Last night my friends came for dinner. Other than the mixed grill, everything I served was new to me. That’s taking a chance, but usually my dishes are successes so I head confidently into the unknown. Every dish from appetizers to dessert drew compliments. I was asked to share two recipes, both simple to make, and I was pleased to oblige.

Last night I used the grill for the first time this summer. There should have been fireworks and majorettes and weather warm enough for dining al fresco, but that will come soon enough.

The first barbecues I remember were hot dogs and hamburgers on a small charcoal grill. My father always did the grilling. It is a strange phenomenon that men who never touch a stove do all the outside cooking. I think it harkens back to cavemen hauling home a piece of meat to be cooked over the fire. Tending the fire was men’s work which translated over time into cooking on a grill. My father cooked the meat perfectly no matter what it was. The menu changed as I got older, and my father cooked sausages of all sorts, steak tips, pork tenderloin, chicken and one of my personal favorites, ribs. My mother made all the side dishes: potato salad was the family favorite.

My father always cooked with charcoal, but his was the light a match and toss it on the briquets type which smelled a little like chemicals when it was first lit. He waited and watched and knew exactly when to start the cooking by reading the coals. He kept a spray bottle near him in case of flares ups. He’d sit out there, have a drink or two and cook, usually by himself. His attention was all for the food, not conversation.

He’d pile the meat on a serving platter, come inside and announce dinner was served. We were ready. The salads were made, the table set, and we were hungry for that food we had smelled cooking through the opened windows. It was always kudos for the chef.

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6 Comments on ““There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself. “”

  1. Christer.'s avatar olof1 Says:

    June 5, 2015 at 2:55 pm

    I can’t remember much about bbq’ing in my family but I do remember doing it with my best friends family. The reason I do is because it was with them I first enjoyed liver. They bbq:ed it on aluminum foil at first and when it was cooked for a while they removed the foil and had it above the briquets. I loved even after learning it was liver I had eaten 🙂 I guess it mostly was hotdogs we had when we did it in my family.

    I also remember grilling hgotdogs over an open fire several times and I’ve seen plenty of burning hotdogs in my life 🙂

    We had our first summer day here today, tomorrow ill be warm too but after that the chilly weather will return. This chilly weather however might kill lots of mosquito eggs so I shouldn’t perhaps complain 🙂

    Have a great day!
    Christer.

    • Kathleen Ryan's avatar Kathleen Ryan Says:

      June 5, 2015 at 4:49 pm

      Christer,
      I had the same experience with liver in Africa. They served it on kabobs, and it tasted wonderful; however, I haven’t continued eating it here. It just looks a bit gross before cooking it.

      Yup, hotdogs do char easily. We used to put them on a stick then put it over the open fire. It was fun to cook food that way.

      It is still a bit chilly here. Sunday will be the warmest day in a while but not even that warm. Last night was cold.

      Have a wonderful evening!

  2. Birgit's avatar Birgit Says:

    June 5, 2015 at 4:08 pm

    Just like in Sweden summer is here too, officially 90°F today, my garden thermometer in the shade said 98°F. Hot! (Texans may laugh.) Back to normal tomorrow.
    You will paint and I removed paint today, 4 coats of paint on an old chair. Too bad we can’t see it mathematically and avoid work 😉

    • Kathleen Ryan's avatar Kathleen Ryan Says:

      June 5, 2015 at 4:51 pm

      Birgit,
      Wow, 98˚ is too, too hot for this early summer time. Bob has already mentioned how hot it has been in Texas, and I wouldn’t like it.

      My painting is tiny and far, far less work than yours.

      I ended up not doing my errands, but I must tomorrow or the cats will have nothing to eat.

  3. Bob's avatar Bob Says:

    June 5, 2015 at 8:51 pm

    My father smoked meat on the barbecue. His specialty was baby back ribs. He would marinate them in brown sugar and soy sauce. It took several hours of smoking over charcoal and either hickory or mesquite wood. The meat would fall off the bone and didn’t require any sauce.

    I think there’s a show on TV called ‘Man Fire and Food’. My dad would have substituted Meat for Food. Later he expanded to all types of food either smoked or cooking inside. Another 91 degrees today without rain.

    • Kathleen Ryan's avatar Kathleen Ryan Says:

      June 5, 2015 at 9:02 pm

      Bob,
      I’d have been right there. I love ribs, especially baby back ribs, and the best do fall off the bone.

      My brother-in-law is a superb at smoking everything He makes his own rubs. Sadly, though, he is in Colorado so I don’t get to taste any.

      I am wearing a sweatshirt!


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